Poulet Basquaise

Basque Chicken

Ingredients
1 kg Chicken
1 tbsp flour
3 bell peppers (yellow,red,green)
3 garlic cloves (crushed)
3 onions coarsely chopped
5 tomatoes coarsely chopped
1 bouquet garni ( 2 strings of parsely, bay leaves, thym tied together)
1/2 tsp Espelette chili powder ( I took kashmir chili powder)
1 tsp salt
Olive oil / vegetable oil
pepper powder
Method
Dredge the chicken pieces in flour.
Heat oil in a sauce pan & fry chicken pieces ( both sides)
When golden brown drain in a kitchen paper & keep aside.
Heat oil in a sauce pan.
Fry onions till translucent .
Add chopped bell peppers, onions & garlic.
Then add tomatoes, bouquet garni & fried chicken pieces.
Stir for a while & add water .
Bring to the boil, then turn the heat down and simmer for 20min, stirring from time to time.
If the chicken is cooked thoroughly , remove from fire.
Discard the bouquet garni & garnish with ground pepper.

Basque region is situated in the southwest of France, near to Spanish border. Espellette pepper / Piment d'Espelette comes from this region.  These mild, long red pepper peppers are hand harvested & dried on the façades of the houses .In Autumn, the houses in the Basque region are decorated with garlands of Espelette Pepper.
Every year,  in October Basque hosts a  Pepper festival .